Nutrition & Food Science study guides

SG-N-LEVEL · GCE N-Level (Singapore) · aligned to SEAB.

Consumer choices and food labelling: factors affecting food choice, reading food labels, nutrition claims and advertising, and making informed choices
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of consumer choices and food labelling: the factors that affect food choice, how to read a food label and the nutrition information panel, what nutrition claims and advertising really mean, and how to bring these together to make informed choices, with links to every dot point and a worked label-comparison.
📖 7 min readSEAB-6073
Diet, health and special needs: balanced eating with My Healthy Plate, energy balance, life stages, diet-related diseases and special diets
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of diet, health and special needs: a balanced diet and My Healthy Plate, energy balance, nutritional needs across the life stages, the main diet-related diseases, and planning for special dietary needs, with links to every dot point and a worked diet analysis.
📖 7 min readSEAB-6073
Food preparation and safety: hygiene, food spoilage and poisoning, kitchen safety and safe storage of food
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of food preparation and safety: personal and kitchen hygiene, the causes of food spoilage and food poisoning and the conditions bacteria need, preventing kitchen accidents, and storing food safely, with links to every dot point and a worked food-safety plan.
📖 7 min readSEAB-6073
Food science and the effects of cooking: why we cook, methods of cooking, effects on nutrients, functional properties of carbohydrates, proteins and fats, and raising agents
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of food science and the effects of cooking: why food is cooked and how heat is transferred, the effects of cooking on nutrients, the functional properties of carbohydrates, proteins and fats, and raising agents, with links to every dot point and a worked recipe-science walkthrough.
📖 7 min readSEAB-6073
Meal planning and management: planning balanced meals, planning on a budget, sensory evaluation and writing a time plan
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of meal planning and management: planning balanced and appealing meals for a target group, planning on a budget and cutting waste, sensory evaluation of food, and writing a time plan, with links to every dot point, the coursework food study link and a worked meal-planning walkthrough.
📖 7 min readSEAB-6073
Nutrients and their functions: the macronutrients, vitamins, minerals, water and dietary fibre the body needs and what each one does
An N(A)-Level Nutrition and Food Science (SEAB 6073) overview of nutrients and their functions: the three macronutrients (protein, carbohydrate and fat) and the energy they give, the key vitamins (A, C and D) and minerals (calcium and iron), and water and dietary fibre, with links to every dot point and a worked nutrient-analysis.
📖 8 min readSEAB-6073